Everyday Food, May Early Summer 2005
- Prep Time 10 minutes
- Total Time 45 minutes
Yield Serves 4
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3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds
2 red or yellow bell peppers, cut into 1-inch squares
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
Roast until vegetables are tender and browned in
spots, 30 to 35 minutes.
Save 4 cups of roasted vegetables for use in a Zucchini Frittata the next night.